I use a mixing ball when I dry shake. The same ones used to make protein shakes. It really whips the egg whites and gives you amazing volume on the foam.
It might be a travesty to even suggest this, but I’ve been substituting soda water in gin/lemon drinks with San Peligrino Lemon & Lemon Zest lately and it’s wonderful. It’s been great so far in both the gin fizz and the slow gin fizz.
I've been thinkin this as well. Is it a huge sin to use flavoured sodas. Maybe a bit but the best thing in making cocktails at home is that you can do whatever you fucking want :D they are a easy way to bring a bit of extra to the drink
Very good video but the name of this cocktail is Silver Gin Fizz. The Gin Fizz is the Tom Collins. The right name of Tom Collins is Old Tom Gin in Collins glass because the first Gin Fizz was with Old Tom and not with London’s dry. If you make it with egg white the name is Silver Gin Fizz. If you make with Yolk is the golden gin fizz and with the whole egg is Gin Fizz Royal. I am a member of IBA over 20 years and if you have some questions just ask me inbox
One of my absolute favorites! I guess I have sinned when having ice in my glass. It is pretty awesome that way too. I have learned that the ideal measures for Sour, in centiliters (cl), is 5 - 3 - 2 (5 booze, 3 sour, 2 sweet) It works pretty good as a template.
@@russmarek9748 I made it exactly like the video, only used a cobbler shaker, not a boston, in a highball glass, gorgeous foam tasted like drinking a lemon meringue pie. I was a bit skeptical with only 3/4 of an ounce SS (I have a bit of a sweet tooth,) but yes, honestly the recipe got written down in my book. I was very suprized, thought this was going to be put in the "tryed it, but meh" file. But like anything, subject to everyone's taste, but if you like collins, mules, sours give it a try.
@@The_Smith Outstanding, I am glad it "worked" for you!!! IF, you like orange... try using fresh orange juice, for the citrus AND use orange soda ex. (Sunkist) for the fizz.
So while pre-veganism, I was very comfortable doing egg whites in drinks even after knowing this, but it actually takes like 9 min to kill all salmonella from the eggs. There was a study done using pisco sours. Just mentioning so you know the full risk! Also try risk & cruelty free Aquafaba! You won’t notice the difference!
Are there any gins you’d recommend as a good alternative to Beefeater? I shop small at our local immigrant-owned liquor store and unfortunately, while they have a great selection of tequilas, rums, and whiskeys, they seem to be a little less big on gin.
If you want a pro-level Gin Fizz you want to use a smaller glass, the drink should fill it to the brim, and then before you add the last bit of soda you stick it in the fridge for a few min. Take it out and then poke a hole in the foam and pour the rest of the soda through that.
nice finesse. I work in a nightclub/cocktail bar. How fast do you think you can make it in an environment where cocktails needs to get pumped out? This drink gets asked for alot in my bar
it is much smarter (and honestly thats how a good teacher should tell you) to do the ice shake first without the eggwhite, then strain and shake it dry with the egg white. this way you will get a much more stable foam.
We tested it. There’s almost no difference in the order you do it. Reverse dry shake is a Tinsy bit better but not sure that it’s worth the extra effort
@@TheEducatedBarflyi just saw how unnecessary rude my comment turned out yesterday, much more than intended. sorry for that! bad day with no good drink. but i remember doing a comparison once and my foam would be much creamier and airy. may be a technic thing?
@@BigFatCock0 No No, I didn't add the rest... I am going to try using fresh orange juice OR fresh Key Lime juice as the Citrus AND use orange soda OR 7up... according to the Citrus juice used, for the "Fizz".
Sorry did not clarify The egg white should concentrate on the top of the glass Not all white On top of it you should not forget your utensils 10/10 rule is ok
Thanks for answering that acid cooking the egg white question i was too lazy to google. Now if someone tells me why cream and lemon or lime juice dont turn into yogurt in a shaker i‘ll be eternally happy! 🙃
I use egg whites in drinks all the time, but the claim that there is no risk of bacteria when adding raw egg whites with citrus is pure bs.. As a biologist I have worked with food safety for over 10 years. While it is true that bacteria such as salmonella do not like an especially acid environment, the ratio of citrus to egg white need to be much much higher than this recipe calls for, even with taking into account the alcohol being added as well. There also needs to be more time between adding the acid and consumption. Lemons dont have a constant ph which even make some lemons totally useless for this purpose. While the risk of an egg containing salmonella is low, it is a calculated risk to use raw egg whites in your drink, adding citrus to it does not change that.
This is a very very old video and we’ve addressed This misconception many many times. Definitely my mistake. We’re actually planning a pretty in depth video on this. Thanks for the info all the same! Cheers!
Thanks for answering my fears about the egg white in cocktails! I've been pretty scared about trying them, let alone making them, so this makes me feel wayyy more comfortable now with that little fact about the citrus, i'm sure the alcohol probably helps kill things as well to yeah?
Dumb question. When I make these, they end up tasting and smelling very eggy. I’ve also never had one prepared by someone who knows what they’re doing. Am I making them wrong/do you have any tips? Or is this just the drink? Love your channel, by the way!
Kathryn Bunting I’ve never had a problem with the eggy smell myself and it seems to me that the eggs may not be super fresh? If it’s a matter of the way you perceive flavor you may want to try an alternative. I have a video on eggless sours which would be the same with fizzes too if you’re curious
So the thing is with eggs is that they do kinda smell weird, especially if they're not fresh. That smell will then inform your taste because most of what we taste is actually from other things like smell. To fix this, you're going to want to use some sort of aromatic bitters or extract so that it covers up the scent of the egg. The classics that are used are usually angostura and orange flower water. of course, make sure this is done once you've already made the drink, so it can sit on top and keep its aromatics. Hope this helps :)
Chelsea Cubbage depends, if you’re at home it’s fine to use the 3 piece shaker, but most bartender have to sling about 10 cocktails at once and the extra piece is a bitch to deal with, so I always use a 2 part shaker. Easy to clean, easier to handle. I actually have never seen a 3 piece shaker at any bars.
To be technical (the only way we will EVER learn anything), he just made a Silver Fizz. Most commonly a Tom Collins is served on ice, whereas a Gin Fizz is not. You can trust me, I am an random person from the internet.
That's correct. And if you change the egg white to egg yolk you'll have a Golden Fizz. Did you see The Ramoz Gin Fizz it also has egg white in addition to a few other added ingredients. Let us know if you want to see more variations of the Gin Fizz drinks.
Oh, dear. “Cooking” something for the purpose of killing bacteria can ONLY be done with heat. The acid will denature the proteins like heat will, but please do not tell people not to worry about salmonella just because there is lemon juice. Signed: A Microbiologist
You’re right. This is a very old video and I have since changed a lot of mistakes I’ve made In the past. That said salmonella isn’t a real worry in raw egg drink because of the way eggs are cleaned in the US. I’ve given people hundreds and hundreds of egg white cocktails and have never seen anyone get sick. So don’t worry! But for different reasons!
@@TheEducatedBarfly Than i will give it a try. Is the egg always called "FIZZ"? because I have tried a Paloma with FIZZ in the ingredients list before.
Smeg Wilson if you don’t know something don’t talk. The Tom Collins is the original gin Fizz. The name Tom Collins means Old Tom Gin in Collins glass because the first gin Fizz was with Old Ton gin. This one is the Silver Gin Fizz.
Andrew Rodriguez a modern Tom Collins? I understand....one more 16 years old kid write a comment. Go to sleep my boy and ask your parents tomorrow about Tom Collins and silver gin Fizz.
Ok buster put your money where your mouth is. I challenge you to a fizz duel. You think you make a better fizz than me? Make a video of yourself making a fizz and send it to theeducatedbarfly@gmail.com then I’ll make a fizz and make a video out of it. Or are you content being an armchair quarterback?
